Chicken And Dumplings

Feb 27, 2012 by

I seemed to have developed a strange attraction and liking to dumplings. But not the dumplings that my mom or grandmother made. These dumplings are not the Caribbean way! But I just love them! I also love the way the chicken is cooked down into a stew. My husband loves how fluffy the dumplings are, and I totally agree.

This Chicken and Dumpling meal truly makes me happy. No leftovers whenever I make this :-)

I know you guys loved the Chicken Soup With Dumplings. But THIS is where the party is at! LOL Yes, I love it that much.

 

Chicken and Dumplings

 

Chicken And Dumplings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients

  • 2 Tbsp Butter
  • 1 Medium Onion, diced
  • 5 Carrots, cut into 1 1/2 inch pieces on the diagonal
  • 1 Tsp Dried thyme
  • 1/4 Cup Unbleached, All Purpose flour
  • 1 3/4 Cup Low Sodium Chicken Broth
  • 8 Chicken Thighs, Skinless, Boneless
  • Salt & Pepper
  • Grapeseed Oil (to cook chicken)
  • Dumplings:
  • 3/4 Cup Unbleached, All Purpose Flour
  • 1 3/4 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Cup Milk (I used 2%)
  • 1 Cup Peas, thawed from frozen

Instructions

  1. Season Chicken with salt and pepper
  2. In a skillet, add some Grapeseed oil and brown chicken on both sides
  3. Remove chicken from skillet and set aside
  4. In a warm dutch oven over medium heat, add butter.
  5. When butter has melted, add onion and sauté until softened
  6. Add Carrots and Thyme
  7. Stir 3-5 minutes over medium heat
  8. Add 1/4 cup flour to make a roux. Stir in gradually to combine
  9. Gently whisk in chicken broth
  10. Bring to a boil while whisking to remove any lumps of flour
  11. Add Chicken. Cover and cook for about 15 minutes
  12. In a medium bowl, add flour, baking powder, salt and milk
  13. Combine with a fork
  14. Using 2 spoons, form dumplings and place in the dutch oven (about 14-16 small dumplings)
  15. Cover and cook for 15 minutes (stir once or twice during this time to ensure chicken doesn't stick the bottom of the dutch)
  16. Add peas
  17. Cook for 5 minutes until peas warmed through and dumplings are cooked
  18. Gently stir
  19. Serve immediately
http://lovelypantry.com/2012/02/chicken-and-dumplings/

Adapted from Everyday Food

 

Dumplings in the pot!

 

This is a definite favourite for me. I just need to win the kids over and then this could be a weekly item. Too bad they are going through that funny texture phase.

 

Chicken and Dumplings – Dinner is served

 

Okay, I need to back away from the computer. I’m getting hungry for dumplings.

Have a great week, everyone!

 

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Chicken Soup With Dumplings

Feb 20, 2012 by

Some recipes show up when they are most needed. If ever there were a time that I needed something to comfort me and make me feel better, now would be it. Last week was a rough week. Between eye infections, visits to the doctor, a trip to the hospital and a root canal, I’d say the members of my family have been pretty active. I think this is the first time in my young family’s history where we’ve all been hit with “something” in such a short space of time. It was a lot to deal with but I sure hope we are finished. Mama’s got things to do.

To put everyone at ease, we are all doing much better now. Apparently we bounce back very well. I was the one who ended up at the hospital after picking a strange infection after frolicking in a pool. The following day I went in for a root canal. I’m still eating soft foods for now. Which of course sent me looking for recipes – ah! the silver lining! Today’s recipe  is from Everyday Food, Issue 89. It was just perfect. I’ve made it twice so far and plan to make it again this week.

These are not the dumplings my mother makes! I’ve never had dumplings like this before. They were so good! Making them was fun too. Scoop with two spoons and drop in the broth. Its way better than rolling the flour in your hands and getting all messy. :-)

 

Chicken Soup With Dumplings

 

 

Chicken Soup With Dumplings
Recipe Type: Main
Author: Lyn
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
A comforting chicken soup with dumplings
Ingredients
  • 10 Cups Low Sodium Chicken Broth
  • 6 Chicken thighs, cooked & shredded
  • 1 Cup All-Purpose Unbleached Flour
  • 1/2 Cup Yellow Cornmeal
  • 2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 3/4 Cup Buttermilk
  • 1/2 Cup Frozen Spinach, thawed
  • Salt & Pepper
Instructions
  1. Season Chicken thighs with salt and pepper, brown both sides in a hot skillet.
  2. Remove from the skillet and cut into strips. Set aside.
  3. In a large pot, bring broth to a simmer over medium heat.
  4. In a medium bowl, mix together the flour, cornmeal, baking powder and salt.
  5. With a fork, stir in the buttermilk and spinach to form a dough.
  6. Using 2 spoons, form tablespoon sized balls and gently drop into simmering broth.
  7. Cover and cook for about 8 minutes, until dumplings are cooked through.
  8. Add chicken, gently into the simmering pot.
  9. Taste and broth and add salt and pepper as desired.
  10. Allow to simmer for about 5 minutes.

 

 

 

Dumpling Batter, ready to go.

 

Chicken, in strips

 

Dumplings in the pot

 

Chicken Soup with Spinach Dumplings

 

 

Chicken Soup with Spinach Dumplings

 

Now this was a soup worth  making!

Happy Monday! And to all my  Canadians in ON, AB & SK – Happy Family Day!

 

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Chicken Rundown

Feb 6, 2012 by

 

Chicken Rundown

 

Today’s recipe came to fruition from a simple request from a friend on Facebook. “Lyn, do you have a recipe for Rundown?” I love questions like this. Really I do.

I’ve only had Rundown twice in my life. It was Mackerel Rundown. And it tasted so GOOD. I had it with boiled dumplings and boiled green bananas. It wasn’t an attractive dish, but it was very nice. Which explains why I had it a second time. Rundown always seemed to be an exotic dish in my eyes. It was not a dish that was prepared in my own home growing up, and I had not met anyone who made it until I was an adult. Furthermore, I thought there was only one type of Rundown ~ Mackerel. As I jumped into my research, I found out that Rundown itself is in fact the sauce (Coconut Milk) in which the mackerel is cooked in. It only stood to reason that you could use Chicken. Right? I did see some recipes out there on the internet but they did not seem to be exactly what I wanted to do. So I just did it how I felt comfortable. As long as the basic ingredients are present, I’m quite happy to call my dish Chicken Rundown. Thanks to “Farmgirl” for asking me and getting my creative juices flowing!

It tasted good. Yes, I’ll make it again. I’ll even make it with scotch bonnet pepper! Maybe.

I served it with rice because I felt it paired better than if I tried to serve it with boiled dumplings.

 

Chicken Rundown
Recipe Type: Main
Author: Lyn of The Lovely Pantry
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
Serves: 6
Chicken Rundown, a Jamaican inspired meal
Ingredients
  • 8 chicken thighs, skinless, boneless, cut into 3-4 pieces
  • 1 Red Sweet Pepper (or green) finely chopped
  • 1 Can Coconut Milk (I used Low Fat or “light”)
  • 1 Large Onion, chopped
  • 4 Cloves Garlic, chopped
  • 2 Escallion
  • 1 Small Tomato, chopped
  • 2 Tsp Dried Thyme
  • Salt & Pepper
  • 2 Tsp All Purpose Seasoning
  • Extra Virgin Coconut Oil
Instructions
  1. In a food processor, blend onion and garlic
  2. In a medium dutch oven, or heavy pot, add coconut oil. Bring to medium heat.
  3. Add blended onion and garlic and sauté for 2 minutes until softened
  4. Add tomato, thyme, sweet pepper, salt and pepper
  5. After about 2 minutes, add can of coconut milk
  6. Bring to a boil, then reduce to a simmer for about 25 minutes, allowing the sauce to thicken
  7. Season the chicken with salt, pepper & all-purpose seasoning
  8. In a skillet, brown the chicken on both sides until cooked through, about 10-15 minutes
  9. Drain the oil from the chicken and set aside
  10. If the coconut milk is of the desired consistency, add chicken
  11. Add escallion, leaving some of the green for garnish
  12. Simmer for about 15 minutes
  13. Stir, then serve over rice
Notes

If you wish to use scotch bonnet pepper, use about 1/4 pepper, finely chopped. Add with the sweet pepper.

 

Chicken Rundown with Rice

 

I think this came out quite well. I’m toying with the idea of a vegetarian version using root veggies. Hmmmmm….

 

Happy Monday! Have a splendid week :-)

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Roasted Curried Chicken

Jan 23, 2012 by

I love curry. I think if I could curry everything, I probably would – just to try it. Ok well, not EVERYTHING. I’ve  curried Tofu a few times. That turned out super!

In Jamaica, it is traditional to stew curried chicken. And for the most part, that is how I’ve always prepared curried chicken. Its great. But I wanted to do it a bit differently. You know, just because. I figured it would be ok to roast chicken that has been seasoned with curry. Especially since I’ve found a new appreciation for roasting chicken. It’s so easy! And the skin is so crispy and yummy.

When stewing curried chicken, carrots and potatoes are the usual suspects in the dish, so I kept them. I couldn’t leave them out. Besides, they taste amazing when roasted!

 

Roasted Curried Chicken

 

Roasted Curried Chicken
Recipe Type: Main
Author: Lyn of The Lovely Pantry
Roasted Curried Chicken
Ingredients
  • 6 Chicken Thighs, skin on
  • 3 Cloves Garlic, cut into thirds
  • 2 Tsp low sodium All Purpose Seasoning
  • 2 Tsp Dried Thyme
  • 2 Tbsp Jamaican Curry Powder
  • Coconut Oil to brush chicken + grease the baking tray
  • 1 Large Carrot
  • 3 Small White Potatoes
  • Salt & Pepper
Instructions
  1. Wash and pat dry each piece of chicken
  2. On a parchment lined surface, place each piece skin side down
  3. Brush with oil, then season with half of the seasoning (Salt, Pepper, Thyme, All-Purpose, Curry Powder)
  4. Flip over and do the same for the side with the skin
  5. Transfer chicken to a foil rimmed baking tray, lightly greased with coconut oil
  6. Put pieces of garlic between the chicken and set aside
  7. Cut the carrot and potatoes into 1 inch pieces
  8. In a small bowl, toss in about 1 tbsp coconut oil. Season with Salt, Pepper & Thyme
  9. Spread on another foil rimmed baking tray
  10. Place both trays in the oven and roast for about 45 minutes in a 450F oven
  11. If skin starts to burn, cover with foil until cooking is complete
  12. Toss carrots and potatoes half way through
  13. Serve with fluffy basmati rice

 

Prep time!

Seasoned Chicken on rimmed baking tray

 

Carrots & Potatoes, oiled and seasoned

 

I just love my oven. It works wonders!

 

Roasted Carrots & Potatoes

 

And here you have it. Serve with rice, or like me – just like this.

Roasted Curried Chicken & Roasted Carrots + Potatoes

Have a splendid week, my friends! ~Lyn

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Chicken Parmigiana

Sep 12, 2011 by

I love to make dishes that are tasty and family friendly. They can be as simple or as fussy as I want them to be, since in the end, my efforts will be worth it. I am steadily appreciating the flavour of tomatoes (that’s right, I don’t like them so much) and I’m slowly incorporating them into meals a few times per week. Chicken Parmigiana was something that always looked great but I remember when I tried it some time ago, there was just too much tomato sauce. I decided to try it my way.

I went looking for a sauce that I was comfortable with. I found a Pasta Sauce by a brand called Healthy Choice. There was a limited variety from their line but I went with the Garlic and Fine Herb. It’s the only one that I use now. I’m very happy with it.

 

Ingredients:

1/4 Cup Breadcrumbs

1 Egg

6 Chicken breast cutlets, seasoned with salt and pepper {If you use whole breasts, you’ll have to thinly slice it length-wise in half to get a nice cutlet.}

1/4 Cup Gratered Parmesan Cheese

1 Cup Tomato Sauce

1/2 Cup Shredded Mozzarella Cheese (or if you’re using sliced Mozzarella cheese, 1 slice per piece of chicken)

Olive Oil for browning chicken

 

Directions:

Turn on your broiler to  high.

In a large non-stick skillet, heat a few tablespoons of Olive Oil.

In a shallow dish, add bread crumbs and parmesan cheese.

Lightly beat the egg and pour into another shallow dish.

Dip each chicken breast into the egg to coat, then dip into the breadcrumb/cheese mixture. Shake off any excess. Brown each piece of chicken and be sure to do it in batches.

In an oven proof casserole dish, pour in tomato sauce to coat the bottom evenly. Place each piece of cooked chicken into the dish, slightly overlapping.

Sprinkle mozzarella over the chicken (or layer slices across the top of the chicken).

Place in your oven broiler at about 4 inches from the heat source for about 5-8 minutes. Allow the cheese to brown nicely. Serve with Pasta and Salad.

I enjoy this every time I cook it. Hopefully you will too!

 

Recipe adapted from Everyday Food.

 

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